Encapsulation aimed to protect and stabilize cells during the production process and applications in food products. Carrageenan extrusion techniques do not cause damage to cells so that viability is maintained. The research aimed to get the highest yield and viability from various concentrations of carrageenan coating material. Encapsulation of probiotic Lactobacillus paracasei ssp. paracasei Ml3 using carrageenan extrusion technique with a concentration of 1%, 2%, 3% and 4%. The parameters observed were microcapsule yield, diameter, sensory test and cell viability of probiotic. The results showed that the highest yield was obtained at a 3% carrageenan concentration of 43.2% with a diameter of 3.98 mm, round-oval shape, yellowish white color. The highest viability of microcapsules at 1% carrageenan concentration of 10.44 log CFU / g, 2% of 10.89 log CFU / g, and 3% of 10.11 log CFU / g was not significantly different between treatments, whereas at the lowest 4% concentration of 8.25 log CFU / g.

This study aimed to investigate charateristics of red guava probiotics drink by biocapsules Lb. paracasei ssp paracasei Ml.3 like  microbia charateristic, chemical properties and nutritional value. The production of biocapsules Lb. paracasei ssp paracasei Ml.3 by extrusion carregenan-skim (2:1) of 12 bio-capsule. The result indicated that the exponential phase of the bio-capsule Lb. paracasei ssp paracasei Ml3 at 17 hours of incubation required 2.09/hours of generation time. The chemical characteristics indicated that the moisture content were 86.74%, ash content 0.13%, protein content 2.04%, fat content 1.93%, and charbohydrate content 9.16%. Additionaly, this product contains 8,253 logCFU/ mL Lactobacillus paracasei ssp paracasei Ml3. According with analysis of nutritional value (diet 2000 kkal) considerable high nutritional value and could be developed for functional food. This nutritional value showed protein were 0.323 kkal (0.16%), fat 0.131 kkal (0.03%), carbohydrate 44.707 kkal (3.19%) and total energy 45.161 kkal.

Pemanfaatan produk probiotik sebagai produk kesehatan dan terapeutik semakin banyak diminati, tetapi yang menjadi masalah adalah terjadinya penurunan viabilitas sel probiotik selama proses pengolahan dan selama berada dalam saluran pencernaan. Metoda ekstrusi adalah salah satu metoda enkapsulasi untuk dapat melindungi sel probiotik dari kondisi lingkungan yang tidak menguntungkan. Enkapsulasi probiotik Lb paracasei ssp paracasei Ml3 menggunakan penyalut karagenan-susu skim bertujuan untuk melihat rendemen, sintasan probiotik atau ketahanan sel serta viabilitas setelah enkapsulasi. Penelitian dilakukan dengan tiga perbandingan yaitu 1:1; 2:1; dan 3:1, masing-masing perlakuan diulang 3 kali. Hasil penelitian menunjukkan bio-kapsul dengan perbandingan bahan penyalut 1 :1 dan 2:1 menunjukkan tidak ada perbedaan yang nyata antara ke dua perlakuan baik dari segi viabilitas dan sintasan probiotik. Perbandingan bahan pernyalut 1:1 memberikan rendemen tertinggi 84.6%, perbandingan bahan penyalut 2:1 dihasilkan rendemen 82.73% dan viabilitas tertinggi 1,97 x 109 CFU/g dan mengalami penurunan viabilitas sebesar 0,72 log CFU/g. Sintasan sel probiotik perbandingan bahan penyalut 2:1 adalah 93.3% dengan penurunan 0,66 Log CFU/gr lebih rendah jika dibandingkan perlakuan 3:1.

Production of Lactobacillus paracasei ssp paracasei Ml3 bio-capsules using a coating agent of carrageenan and skim milk as a protective and stabilizer for the viability of encapsulated bacterial cells during processing. This research was carried out to examine the viability of Lactobacillus paracasei ssp paracasei Ml3 and the antimicrobial activity against Eschericia coli in wet and dry bio-capsules after contact 3 hour. Production of bio-capsules uses extrusion method, with the ratio of coating materials for carrageenan and skim milk, namely 1: 1, 2: 1, and 3: 1.  Each treatment was repeated 3 times. The result showed that the coating material (carrageenan: skim milk) with 2:1 ratio in wet dan dry bio-capsules were able to maintain the viability of Lactobacillus paracasei ssp paracasei Ml3 and only decreased 0.72 log cfu/g and 1.31 log cfu/g, respectively. Antimicrobial activity was indicated  by the highest decrease number of Eschericia coli after contact 3 hour with bio-capsules 2:1 , namely 2.21 log cfu/g and 2.15 log cfu/g, respectively.

Efforts to improve the community's economy and the use of out-of-grade dragon fruit, the Nagari Regional Government and the Al-Barokah group are willing to carry out research-based community economic empowerment, namely diversification of processed dragon fruit. Innovation can be done through diversification of processed dragon fruit into biofruit drinks that are nutritious for health (Albrobiofruit drinks). It is important to have a strategy to introduce and market the product. This research aims to analyze the segmentation, target and market position of dragon fruit beverage products, as well as measure the consumer satisfaction index on product attributes. Respondents were decided purposively about 111 people. The analytical method implemented is the Customer Satisfaction Index (CSI) method to identify the level of buyer satisfaction, segmentation, targeting, and positioning (STP) of Albrobiofruit beverage products. According to the results of the study, the level of buyer satisfaction was achieved from the CSI calculation of 82.89% which described the level of buyer satisfaction with the quality attributes of Albrobifruit products referred to in the "very satisfied" category. Determination of Segmentation, Targeting, and Positioning based on demographic characteristics and buyer ratings. The strategic formulation of the analysis for Albrobiofruit products is to add product promotions so that they are recognized by the entire group, monitor product quality and provide good service. Not only that, it is necessary to carry out efforts to knit and defend cooperation with government and private factions to support product promotions